Chocolate Almond Salted Caramel Thumbprint Cookies

Did someone say cookies? Amy Lanza has created these sensational chocolate almond salted caramel thumbprint biscuits for us. Beautifully crunchy on the outside and soft in the middle, these cookies are loaded with heaps of delicious gooey caramel and smooth chocolate – what more could you want?
Makes 9
100g ground almonds
50g buckwheat flour
20g Coconut Flour
65g Coconut Oil, melted
4 tbsp maple or Coconut Syrup
1 tsp vanilla essence
 9tsp salted date tahini caramel or other caramel
 50g chocolate, melted
2 tbsp flaked almonds
1. Preheat the oven to 160Fan/180*C and line a baking sheet with parchment paper.
2. In a bowl stir the ground almonds, buckwheat and coconut flour together.
3. Pour the coconut oil, maple syrup and vanilla essence into the flour mix and stir until fully combined, being careful to not overmix.
4. Using your hands, shape the cookie dough into 9 balls and flatten them on the baking sheet, making a small thumbprint indent in the centre. The edges will crack and this is fine.
5. Bake in the oven for 12 minutes or until turning golden at the edges. Remove from the oven and allow to cool on the sheet for 10 minutes before transferring to a wire rack – be careful as they will harden as they cool.
6. Once fully cooled, melt the chocolate over a bain-marie and set aside.
7. Place ½ - 1 tsp of the salted date caramel mix into the centre of each cookie and then drizzle liberally with melted chocolate. Sprinkle over some flaked almonds to decorate and allow to cool fully before storing in an airtight container for up to 5 days.
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